Tingling Zero Sugar Cupcake

Tempo de preparo 1 hour
Rende até 12 large units or 36 mini cupcakes
Compartilhar essa receita

Sobre a receita

This Cupcake Formigueiro Zero Açúcar recipe was developed by Chef Vivian Feldman live on instagram



  • 4 eggs, separated
  • 100 grams of erythritol (or xylitol)
  • ¼ spoon (tea) of vanilla essence
  • 120 grams of flour
  • ½ colher (chá) of ferment in powder
  • 3 spoons (soup) of oil
  • 3 spoons (soup) of milk
  • 100g Sugar Free Melken Milk Chocolate
  • Roof:

  • 250 grams of Sugar Free Melken Dark Chocolate
  • 150 grams of cream

Modo de preparo


Beat the egg whites and gradually add the sweetener. Then add the yolks, always beating. Remove from the mixer and gently incorporate the sifted flour and baking powder. Add the oil and milk to the dough, mixing from bottom to top. Lastly, add the Melken Ao Leite Zero Sugar Chocolate finely chopped and fold it into the dough. Pour into greased cupcake liners or lined with baking paper and bake in preheated medium oven for approximately 20 minutes.


Take the Zero Sugar Melken Half Bitter Chocolate and the cream to the microwave and heat slowly until it melts. Stir well and leave at room temperature until firm enough to use in the pastry sleeve.